CRUST:

20 Salerno butter cookies (crushed to a fine powder)
1 small package of pecans (crushed to a fine powder)
1 small package of walnuts (crushed to a fine powder)
1/4 cup (1/2 stick) butter, melted

BLUEBERRY CREAM CHEESECAKE

3 (8 oz. ea.) pkgs. cream cheese, softened
2/3 cup granulated sugar
2 tbsp. cornstarch
3 eggs
1 cup frozen blueberries
1/2 cup whipping cream
2 tsp. vanilla extract

Preheat oven to 350°F.

Mix together cookies, nuts and melted butter. Press crumb mixture onto the bottom of a 10-inch spring form pan. Bake for 15 minutes and remove from oven to cool.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition then beat in whipping cream and vanilla. Fold in blueberries gently. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200°F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.

Allow cheesecake to stand at room temperature 15 minutes before serving.

Submitted by: Kathy Harvey